Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications

The amphiphilic nature and ability to stabilize the oil-water interface to create stable emulsions are one of the most important properties of plant proteins. The food emulsification and bioactive encapsulation properties of plant proteins have received increasing research attention because of their environmentally friendly nature and impact on health. Many new methods for characterizing and improving the emulsification potential of plant proteins have been reported. This paper reviews the principles, influencing factors, characterization methods, and modification methods aimed at improving the emulsifying properties of plant proteins. The applications of plant protein-derived emulsifiers and insights into the future development of plant protein emulsifier mechanisms and applications are also discussed.